Low Carb Veggie Breakfast Bars
Low Carb Veggie Breakfast Bars
Ingredients
For the Sautéed Vegetables
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1/2 red bell pepper, diced
- 2 garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional, for spicy version
For the Egg Mixture
- 6 eggs, whisked
- 1/4 cup milk
- 1 cup shredded mozzarella cheese, for egg mixture
- 1/2 cup shredded mozzarella cheese, for topping
- 1 cup broccoli florets, finely chopped
- 1/4 teaspoon cayenne pepper, optional, for spicy version
Instructions
- 1
Preheat oven to 375°F. Line an 8x8 or 9x9 inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal of the baked bars.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add diced yellow onion, carrots, and red bell pepper. Sauté for 5 to 7 minutes until they begin to soften. Add minced garlic and cook for an additional 1 minute until fragrant. Season with salt and black pepper. If making the spicy version, stir in red pepper flakes. Remove skillet from heat and set aside to cool slightly.
⏱️ 15 min
- 3
In a separate large bowl, whisk eggs with milk. Fold in 1 cup of the shredded mozzarella cheese, finely chopped broccoli florets, and the slightly cooled sautéed vegetables. If making the spicy version, stir in cayenne pepper.
⏱️ 5 min
- 4
Pour the combined egg and vegetable mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top. Bake for 30 minutes, or until the eggs are set and the cheese on top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375
- 5
Once baked, allow the breakfast bars to cool slightly before cutting into individual bar-shaped portions. Serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb Veggie Breakfast Bars
Ingredients
For the Sautéed Vegetables
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1/2 red bell pepper, diced
- 2 garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional, for spicy version
For the Egg Mixture
- 6 eggs, whisked
- 1/4 cup milk
- 1 cup shredded mozzarella cheese, for egg mixture
- 1/2 cup shredded mozzarella cheese, for topping
- 1 cup broccoli florets, finely chopped
- 1/4 teaspoon cayenne pepper, optional, for spicy version
Instructions
- 1
Preheat oven to 375°F. Line an 8x8 or 9x9 inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal of the baked bars.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add diced yellow onion, carrots, and red bell pepper. Sauté for 5 to 7 minutes until they begin to soften. Add minced garlic and cook for an additional 1 minute until fragrant. Season with salt and black pepper. If making the spicy version, stir in red pepper flakes. Remove skillet from heat and set aside to cool slightly.
⏱️ 15 min - 3
In a separate large bowl, whisk eggs with milk. Fold in 1 cup of the shredded mozzarella cheese, finely chopped broccoli florets, and the slightly cooled sautéed vegetables. If making the spicy version, stir in cayenne pepper.
⏱️ 5 min - 4
Pour the combined egg and vegetable mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top. Bake for 30 minutes, or until the eggs are set and the cheese on top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375 - 5
Once baked, allow the breakfast bars to cool slightly before cutting into individual bar-shaped portions. Serve warm.
⏱️ 10 min